Prep time: 10 mins Cook time: 4 – 8 hours Serves: 6 – 8
Earlier this week the temperatures dropped down into the 50’s at night. It makes me think that fall is just around the corner. That means it’s time for soup! I’m not sure which I enjoy more, making soup or eating it. Soup is a fun way to be creative with subtle flavors and an endless array of ingredients. This vegetarian recipe can be made in a slow cooker for an easy weeknight meal. I have included variations for a vegan version and a meaty version depending on your preference.
1 TB oil
1/4 C diced onion
1 pound dried beans (kidney, black or chickpeas ) soaked overnight in salted water
3 garlic cloves
32 oz vegetable stock
3 C chopped kale
3 C chunked baby golden potatoes
1 C peas
1 C diced carrots
1 tsp salt
1/2 t pepper
2 t Italian seasoning
1/2 C heavy cream
Vegan variation: Simply omit heavy cream, or substitute puréed tofu and oil (such as extra light olive oil) at a 1:1 ratio. Other substitutes are soy or rice milk, 2/3 C, with a dairy-free margarine, 1/3 C.
1 Italian chicken sausage
36 oz chicken stock
Tuscan Kale and Potato Soup
Candice H. Baggett is the owner of Indy Yogi. She founded Indy Yogi in order to build an inter-studio community of yogis throughout Indiana, and throughout the rest of the world.
Candice began her study of yoga in 2000 and received her 200 hour YTT in 2015. She firmly believes that yoga is for everybody and that everyone can benefit from its transformational power.
Yoga, swimming, hiking and other outdoor activities are how Candice enjoys moving meditation.
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